Cotelettes Froides de Saumon

Ingredients

• tin cutlet-shaped moulds
• a very red slice of salmon
• well-seasoned salmon meat
• half-melted aspic
• pyramid of vegetable salad

Method

1. 1

   Butter the moulds and line with salmon.

2. 2

   Fill with seasoned salmon meat, cover, and poach.

3. 3

   Coat with aspic and decorate.

4. 4

   Serve on a cushion of rice or vegetable salad.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 159. The excerpt below is the record exactly as published.

COTELETTES FROIDES DE SAUMON Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides with a very red slice of salmon, as thin as a piece of cardboard. This slice should be long enough to project outside the brim of the mould to the extent of one-half inch. Garnish the insides of the moulds with well-seasoned salmon meat, and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets. Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate oven; turn them out of their moulds on to another tray as soon as they are poached, and let them cool. Then coat them with a half-melted aspic, and decorate them according to fancy, either with very green peas or a leaf of chervil with a bit of lobster coral in its centre—in a word, some- thing simple and neat. These cutlets, which are generally served at ball-suppers, may be dished on a tazza, on a cushion of rice, semolina, corn- flour, or stearine, and laid almost vertically against a pyramid of vegetable salad

Cook this with the app: pantry check, scaling, and the assistant.